Low Carb Lemon Blueberry Oat Muffins Recipes

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LOW-CARB BLUEBERRY MUFFINS



Low-Carb Blueberry Muffins image

These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.

Provided by Annissa Slusher

Categories     Breakfast     Snack

Time 45m

Number Of Ingredients 9

2 1/2 cups super fine almond flour
1/2 teaspoon sea salt
1 teaspoon grain-free baking powder
1/3 cup granulated stevia/erythritol blend ((Pyure Blend)*)
1/4 cup avocado oil
4 pasture-raised eggs
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup fresh blueberries

Steps:

  • Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining with muffin papers or greasing with coconut oil.
  • In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
  • Whisk in the avocado oil. Mixture will appear mealy.
  • In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
  • Pour egg mixture into the dry ingredients and stir together.
  • Stir in blueberries.
  • Spoon batter into the prepared muffin pan, filling each cavity 2/3 to 3/4 of the way full.
  • Bake for 25-30 minutes or until the tops spring back when lightly touched.

Nutrition Facts : ServingSize 1 muffin, Calories 204 kcal, Carbohydrate 6 g, Protein 7 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 141 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 5 g

OAT AND BLUEBERRY MUFFINS



Oat and Blueberry Muffins image

Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. "They're so full of blueberry and oat flavor that no one ever believes they are low in fat," reports Mildred Mummau from Mt. Joy, Pennsylvania.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. , Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 177 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY OAT BRAN MUFFINS: VEGAN, LOW CARB AND GLUTEN-FREE!



Blueberry Oat Bran Muffins: Vegan, Low Carb and Gluten-Free! image

These best-ever Blueberry Oat Bran Muffins are made without any flour or refined sugar and are vegan, low carb and gluten-free! They're perfect as your fiber-rich go-to breakfast, snack or healthy dessert.

Yield 12 muffins

Number Of Ingredients 9

2 1/2 cups uncooked oat bran
2 tsp Baking powder
1 tsp salt
2 tsp cinnamon
1/2 cup stevia or coconut sugar (or other favorite sweetener)
3/4 cup Almond milk
1 Banana mashed
3/4 cup frozen blueberries defrosted
2 tsp vanilla extract

Steps:

  • Preheat your oven to 425 degrees F. In a large bowl, mix the dry ingredients together.
  • Create a "well" (or as I like to call it, a crater) in the middle of your dry ingredients. Add the wet ingredients and stir them together, then stir them into the dry ingredients until just combined.
  • Grease your muffin tins or line them with paper muffin cups. Bake for about 15 minutes or until the muffin tops start to turn golden brown and a fork or toothpick inserted into the middle of the muffins comes out clean. Enjoy!

EASY LOW-CARB LEMON BLUEBERRY NUT BUTTER MUFFINS



Easy Low-Carb Lemon Blueberry Nut Butter Muffins image

This recipe is loosely based on the marvelous peanut butter sandwich bread from 24/7 Low Carb Diner (http://247lowcarbdiner.blogspot.com/2011/03/mr-peanut-sandwich-bread.html). Amazingly, it's got no flour or even flour substitutes, yet makes a wonderfully muffin-y muffin. It's blueberry season, so I put blueberries in - if you are on a very low-carb fruitless diet, just leave them out. The muffins will still be yummy. I use stevia for a sweetener, but you can use other sweeteners to taste (honey works well, if you' re just doing gluten-free, not low carb.) If you use a granulated xylitol-based sweetener, dissolve it in a little bit of hot water first or it won' t blend in.

Provided by pengcognito

Categories     Breakfast

Time 40m

Yield 6-8 muffins, 3-4 serving(s)

Number Of Ingredients 9

8 ounces smooth almond butter or 8 ounces smooth peanut butter
3 eggs
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon lemon juice
12 -24 drops liquid stevia
1/2 teaspoon lemon extract (or to taste)
1/2 pint blueberries (approximately) (optional)
2 tablespoons chia seeds (optional) or 2 tablespoons poppy seeds (optional)

Steps:

  • Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you're using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
  • Once you have a batter (it'll be pretty thick) add the lemon juice and mix again.
  • If you're going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
  • Otherwise fill cups 1/2 to 2/3 full.
  • Bake 20 minutes at 275.

Nutrition Facts : Calories 74.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 684.4, Carbohydrate 0.7, Sugar 0.3, Protein 6.3

LOW CARB LEMON-BLUEBERRY OAT MUFFINS



Low Carb Lemon-Blueberry Oat Muffins image

We enjoy blueberry muffins, but when we went low carb, we needed to find a recipe that would allow us this occasional treat. This was it!

Provided by Likkel

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 15

1 cup quick-cooking oats
1 cup low-carbohydrate baking mix (i.e. -- Atkins Baking Mix)
1/2 cup Splenda Sugar Blend for Baking (granulated)
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup heavy cream
1/2 cup water
2 tablespoons butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup blueberries (if using frozen do not thaw before adding to the batter)
1/2 cup quick-cooking oats
2 tablespoons Splenda brown sugar blend
1 tablespoon butter, softened

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, cream, water, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
  • Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
  • Bake at 400 degrees for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
  • *If you use Atkins Baking Mix and Splenda (not listed in the Nutrition Facts) the calories per muffin is 156.1 and the total carbs per muffin is close to 12.25g with the fiber at 2.8g so, 9.45g net carbs per muffin.

Nutrition Facts : Calories 158.8, Fat 8, SaturatedFat 4.5, Cholesterol 52.2, Sodium 181.6, Carbohydrate 19.4, Fiber 1.3, Sugar 6.2, Protein 2.7

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